Juicy Peach Burrata Salad – A 10-Minute Summer Delight

There’s something magical about the way juicy summer peaches pair with creamy burrata cheese—it’s like sunshine on a plate! I first fell in love with peach burrata salad during a lazy August afternoon in Tuscany, where the farmer’s market peaches were so ripe they practically melted into the pillowy burrata. Now, this effortless dish has become my go-to when I want something that feels fancy but takes minutes to throw together. The contrast between sweet peaches, rich cheese, and tangy balsamic glaze makes every bite an explosion of summer flavors. Trust me, once you try this combination, you’ll want to make it all peach season long!

Why You’ll Love This Peach Burrata Salad

This peach burrata salad is about to become your new summer obsession, and here’s why:

• It’s ridiculously easy – just 10 minutes from fridge to table with zero cooking required
• The flavor combo is magical – sweet peaches meet rich, creamy burrata in perfect harmony
• It feels fancy but isn’t – looks impressive enough for dinner parties but simple enough for weeknights
• Summer in every bite – bright, fresh flavors that celebrate peach season at its peak

Honestly, the hardest part is waiting for those peaches to ripen!

Ingredients for Peach Burrata Salad

Here’s what you’ll need to make this dreamy summer salad:

• 2 ripe peaches – sliced about 1/4 inch thick (slightly firm ones work best so they hold their shape)
• 1 ball (8 oz) burrata cheese – chilled and ready to tear into gorgeous creamy pieces
• 1/4 cup fresh basil leaves – torn by hand for that rustic look
• 2 tbsp extra virgin olive oil – the good stuff!
• 1 tbsp balsamic glaze – for that sweet-tangy drizzle
• Pinch of flaky sea salt & freshly cracked pepper – to make all the flavors pop

That’s it! Six simple ingredients that’ll make your taste buds sing.

How to Make Peach Burrata Salad

Okay, let me walk you through making this gorgeous peach burrata salad – it’s so simple you’ll have it memorized after one try!

Step 1: Prepare the Peaches

First things first: wash those peaches and pat them dry. I like to slice mine about 1/4-inch thick – thick enough to hold their shape but thin enough to be elegant. Twist the peach halves apart, remove the pit (a small spoon works great for this), then lay them flat and slice into pretty half-moons. Pro tip: if your peaches are super juicy, slice them right over the serving plate to catch all that delicious nectar!

Step 2: Assemble the Salad

Now for the fun part! Arrange those beautiful peach slices artfully on your serving platter – I like overlapping them in loose circles. Gently tear open the burrata (don’t you just love that creamy center spilling out?) and place the pieces over the peaches. Don’t be too precious about it – the messy, rustic look is what makes this salad so inviting. Scatter the fresh basil leaves over everything – I like to tear them with my fingers rather than chop them so they stay bright and fragrant.

Step 3: Add Final Touches

Here’s where the magic happens! Drizzle everything with your best olive oil – make sure to get some on both the peaches and burrata. Then zigzag that gorgeous balsamic glaze over top (I always put mine in a squeeze bottle for perfect control). Finish with a generous pinch of flaky sea salt and a few twists of black pepper. And please – serve this beauty immediately while the burrata is still cool and the peaches are at room temp. That contrast of temperatures is absolute perfection!

See? Told you it was easy! Now grab some crusty bread to sop up all those delicious juices and dig in.

Expert Tips for the Best Peach Burrata Salad

Here are my foolproof tricks to take your peach burrata salad from good to “OMG I need the recipe!” good:

Peach perfection matters – Look for fruits that yield slightly when gently pressed near the stem. Too hard = bland, too soft = mushy. If your peaches aren’t quite ripe, just leave them in a paper bag overnight with a banana (the ethylene gas works wonders!).

Temperature contrast is key – Keep the burrata chilled until the last second, but let peaches come to room temp for maximum sweetness. That play of cool creaminess against warm fruit is pure magic.

Toast those nuts! – If adding pine nuts or walnuts (which I highly recommend), toast them lightly in a dry pan first. The nutty crunch takes this salad next-level – just sprinkle them on right before serving so they stay crisp.

Go easy on the glaze – A little balsamic drizzle goes a long way. You want it to complement, not overwhelm the delicate peach-burrata flavors. I usually do a thin zigzag pattern over the top rather than pooling it.

Variations and Substitutions

This peach burrata salad is wonderfully adaptable! Here are some delicious ways to mix it up:

Cheese swaps: No burrata? Fresh mozzarella works beautifully (though it won’t be as creamy). For a bolder twist, try tangy goat cheese crumbles instead.

Add some protein: Fold in thin slices of prosciutto or serrano ham for a salty contrast. Grilled shrimp or chicken also make it heartier.

Stone fruit alternatives: When peaches aren’t in season, use nectarines or even ripe mangoes. Pears in autumn create a lovely fall version.

Herb variations: Swap basil for mint or thyme if you prefer – each brings its own fresh personality to the dish!

Serving Suggestions for Peach Burrata Salad

This salad absolutely shines when paired properly! For lunch, I love serving it with warm, crusty bread to soak up all those delicious juices. At dinner parties, it makes a stunning starter before grilled chicken or fish. And let’s be real – a chilled glass of crisp Pinot Grigio turns this into the ultimate summer meal. Pro tip: Double the recipe if serving more than two people – it disappears fast!

Storing and Reheating

Let’s be honest – this peach burrata salad is at its absolute best fresh, when the burrata is still cool and the peaches are juicy at room temp. But if you must prep ahead, keep the components separate in airtight containers (peaches sliced, burrata whole) for just 1-2 hours max in the fridge. The basil will stay perky if you tuck it in a damp paper towel. Just assemble right before serving – trust me, it’s worth the wait!

Nutritional Information

Here’s the nutritional breakdown per serving (about half the salad): 320 calories, 22g fat (8g saturated), 20g carbs, 3g fiber, 15g sugar, and 10g protein. Remember, these values are estimates – exact nutrition varies based on your specific ingredients and brands used.

Frequently Asked Questions

Can I use canned peaches instead of fresh?
Oh honey, I wouldn’t recommend it! Canned peaches just don’t have that bright, fresh flavor or firm texture that makes this salad sing. If peaches aren’t in season, try nectarines or even ripe mangoes instead – they’ll give you that same juicy sweetness without the tinny aftertaste.

How do I know if my burrata is fresh?
Give it a gentle squeeze – it should feel plump and springy, not flat or watery. The outer mozzarella pouch should be smooth and white, and when you cut it open, that glorious creamy center should ooze out slowly. If it smells sour or the texture seems grainy, it’s past its prime.

Can I make this ahead for a party?
Here’s the thing – this salad really shines when assembled last-minute. But you can prep all the components separately (slice peaches, keep burrata chilled, wash basil) about an hour before serving. Just wait to drizzle the oil and glaze until right before your guests arrive!

What if I can’t find balsamic glaze?
No worries! Just reduce regular balsamic vinegar by simmering 1/2 cup in a small pan until it thickens to syrup consistency (about 10 minutes). Or for a quick fix, whisk 2 tbsp balsamic with 1 tsp honey – it won’t be as thick but still gives that sweet-tangy kick.

Final Thoughts

This peach burrata salad has become my absolute favorite way to celebrate summer’s sweetest fruit – I hope it brings you as much joy as it does me! Give it a try and don’t forget to tag me when you make it. I’d love to hear how you put your own spin on this delicious combination!

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